18 Delicious Cavatelli Recipes Perfect for Any Occasion

Craving a cozy, carb-loaded dinner or a showstopping pasta dish for your next gathering? Look no further than cavatelli—the tender, shell-shaped pasta that’s endlessly versatile and downright delicious. From quick weeknight meals to hearty seasonal favorites, we’ve rounded up 18 mouthwatering recipes that’ll make this humble pasta your new go-to. Get ready to twirl, scoop, and savor every bite!

Classic Cavatelli with Marinara Sauce

Nothing beats the comfort of homemade cavatelli paired with a rich marinara sauce. This classic dish is a testament to simplicity and flavor, perfect for any night of the week.

Ingredients

• 2 cups all-purpose flour (I like to use King Arthur for its consistency)
• 3 large eggs, room temperature (they blend better with the flour)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 can (28 oz) San Marzano tomatoes (hand-crushed for texture)
• 3 garlic cloves, minced (fresh is always best)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1/4 cup fresh basil, chopped (adds a bright finish)

Instructions

1. On a clean surface, mound the flour and make a well in the center. Tip: This method ensures even mixing of the eggs and flour.
2. Crack the eggs into the well, add 1 tbsp olive oil, and gradually incorporate the flour with a fork. Tip: Keep the dough slightly sticky for tender cavatelli.
3. Knead the dough for 10 minutes until smooth, then let it rest under a damp cloth for 30 minutes. Tip: Resting relaxes the gluten, making the dough easier to shape.
4. Roll the dough into ropes, cut into 1/2-inch pieces, and press each piece with your thumb to form cavatelli.
5. In a large skillet, heat the remaining olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
6. Add the crushed tomatoes and salt, simmering for 20 minutes on low heat. Stir occasionally to prevent sticking.
7. Cook the cavatelli in boiling salted water for 3-4 minutes until they float to the top. Drain and toss with the marinara sauce.
8. Garnish with fresh basil before serving.

The cavatelli should be chewy with a slight bite, enveloped in a vibrant, garlicky marinara. Try serving it with a sprinkle of grated Pecorino Romano for an extra layer of flavor.

Cavatelli and Broccoli in Garlic Butter

Warm up your kitchen with this simple yet satisfying Cavatelli and Broccoli in Garlic Butter dish. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb cavatelli pasta – the ridges hold onto the sauce beautifully.
• 2 cups broccoli florets – fresh and crisp, cut into bite-sized pieces.
• 4 tbsp unsalted butter – I always use unsalted to control the dish’s saltiness.
• 3 cloves garlic, minced – fresh garlic is non-negotiable for me.
• 1/4 tsp red pepper flakes – adds a subtle heat, adjust to your liking.
• 1/2 cup grated Parmesan cheese – freshly grated melts smoother.
• Salt to taste – I prefer sea salt for its clean taste.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add cavatelli to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. 3 minutes before the pasta is done, add broccoli florets to the pot. Tip: This cooks the broccoli just right – tender but still crisp.
4. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
5. Drain pasta and broccoli, reserving 1/2 cup of pasta water.
6. Add the drained pasta and broccoli to the skillet with garlic butter. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
7. Stir in grated Parmesan cheese until melted and creamy. Season with salt if needed.

Just like that, you’ve got a dish with creamy, garlicky pasta and crisp-tender broccoli. Serve it with extra Parmesan on the side for those who love a cheesy bite.

Cavatelli with Sausage and Peppers

Cavatelli with sausage and peppers is a hearty dish that combines the chewiness of pasta with the bold flavors of Italian sausage and sweet peppers. Perfect for a weeknight dinner that feels special.

Ingredients

• 1 lb cavatelli pasta (homemade or store-bought, both work great)
• 1 lb Italian sausage (I like a mix of sweet and hot for depth)
• 2 large bell peppers, sliced (go for red and yellow for sweetness and color)
• 3 cloves garlic, minced (fresh is key here)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt to taste (I use sea salt for a cleaner flavor)
• 1/2 cup grated Pecorino Romano cheese (for a salty, nutty finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the cavatelli to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it into chunks with a spoon, and cook until browned, about 5 minutes.
4. Add the sliced peppers and minced garlic to the skillet. Cook until the peppers are soft and the garlic is fragrant, about 4 minutes. Tip: Don’t let the garlic burn; it turns bitter.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps the sauce cling to the pasta.
6. Add the drained cavatelli to the skillet with the sausage and peppers. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Sprinkle with red pepper flakes and salt, then toss again. Serve hot, topped with grated Pecorino Romano cheese.

Just like that, you’ve got a dish with a perfect balance of textures—chewy pasta, tender peppers, and crispy sausage. The flavors meld together beautifully, with a hint of heat from the pepper flakes. Try serving it with a side of crusty bread to soak up the sauce.

Cavatelli Pasta with Creamy Pesto Sauce

Perfect for a quick yet indulgent dinner, this cavatelli pasta with creamy pesto sauce combines simplicity with rich flavors.

Ingredients

• 1 lb cavatelli pasta – the ridges hold the sauce beautifully.
• 2 cups fresh basil leaves – packed, for that vibrant green color.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/2 cup grated Parmesan cheese – freshly grated melts better.
• 1/4 cup pine nuts – lightly toasted for a nutty crunch.
• 2 garlic cloves – because pesto isn’t pesto without it.
• 1/2 cup heavy cream – for that luxurious texture.
• Salt to taste – I like to start with 1/2 tsp and adjust.

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the cavatelli pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, blend basil, olive oil, Parmesan, pine nuts, and garlic in a food processor until smooth.
4. Heat the heavy cream in a large skillet over medium heat until it starts to simmer.
5. Stir in the pesto sauce and cook for 2 minutes, until the mixture is well combined and heated through.
6. Drain the pasta, reserving 1/2 cup of pasta water.
7. Add the pasta to the skillet with the sauce, tossing to coat. If needed, add reserved pasta water to loosen the sauce.
8. Season with salt, toss again, and remove from heat.

Silky smooth with a punch of garlic and basil, this dish is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Cavatelli in Spicy Arrabbiata Sauce

Nothing beats the comfort of a hearty pasta dish, especially when it packs a punch. Cavatelli in spicy arrabbiata sauce is a fiery delight that’s surprisingly simple to whip up.

Ingredients

• 1 lb cavatelli pasta – the ridges hold the sauce beautifully.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 garlic cloves, minced – fresh is best, no substitutes.
• 1/2 tsp red pepper flakes – adjust if you’re sensitive to heat.
• 28 oz canned crushed tomatoes – San Marzano are my favorite for sweetness.
• 1/2 cup fresh basil, chopped – adds a bright, herby freshness.
• Salt to taste – I start with 1/2 tsp and adjust from there.

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatelli according to package instructions until al dente, about 8 minutes.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in crushed tomatoes, stirring to combine. Simmer sauce for 10 minutes, allowing flavors to meld.
4. Drain pasta, reserving 1/2 cup of pasta water. Tip: The starchy water helps thicken the sauce.
5. Add cooked cavatelli to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.
6. Stir in fresh basil and salt, mixing well. Tip: Tearing the basil releases more flavor than chopping.
7. Serve immediately. Tip: A sprinkle of Parmesan or a drizzle of olive oil on top elevates the dish.

Great texture comes from the al dente pasta paired with the chunky, vibrant sauce. The heat from the pepper flakes is balanced by the tomatoes’ natural sweetness. Try serving with a side of crusty bread to soak up every last bit of sauce.

Cavatelli with Roasted Vegetables

Zesty and vibrant, this dish combines tender cavatelli with a medley of roasted vegetables for a hearty meal. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb cavatelli pasta – I love the chewiness of fresh cavatelli, but dried works just fine.
• 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes) – Chop into even pieces for uniform roasting.
• 3 tbsp extra virgin olive oil – My go-to for roasting; it brings out the vegetables’ sweetness.
• 2 cloves garlic, minced – Adds a punch of flavor.
• 1/2 tsp red pepper flakes – For a subtle heat.
• Salt to taste – I prefer sea salt for its clean taste.
• 1/4 cup grated Parmesan cheese – Freshly grated makes all the difference.

Instructions

1. Preheat your oven to 425°F. This high heat is key for caramelizing the vegetables.
2. Toss the chopped vegetables with 2 tbsp olive oil, minced garlic, red pepper flakes, and salt. Spread them on a baking sheet in a single layer.
3. Roast for 20 minutes, stirring halfway, until the vegetables are tender and slightly charred.
4. While the vegetables roast, cook the cavatelli in boiling salted water according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
5. Drain the pasta and return it to the pot. Add the roasted vegetables and remaining 1 tbsp olive oil, tossing to combine. Tip: If the pasta seems dry, add a splash of the reserved pasta water.
6. Serve hot, topped with grated Parmesan cheese. Tip: Let the dish sit for a minute before serving to allow the flavors to meld.

Yield a dish with a delightful contrast of textures, from the al dente pasta to the soft, caramelized vegetables. The Parmesan adds a salty depth, making it a satisfying standalone meal or a robust side.

Cavatelli Carbonara with Pancetta

Venture into the heart of Italian comfort food with this Cavatelli Carbonara, a dish where simplicity meets richness. Pancetta adds a salty depth that’s hard to resist.

Ingredients

• 1 lb cavatelli pasta – the ridges hold the sauce perfectly.
• 4 oz pancetta, diced – go for a thick cut for more texture.
• 3 large eggs – I prefer room temp for a smoother sauce.
• 1 cup grated Pecorino Romano – freshly grated makes all the difference.
• 1/2 cup grated Parmesan – for that extra layer of flavor.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp black pepper – freshly ground, it’s non-negotiable.
• 1/2 tsp salt – adjust based on the pancetta’s saltiness.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt it like the sea.
2. Add cavatelli and cook according to package instructions until al dente, about 8 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. In a bowl, whisk eggs, Pecorino, Parmesan, pepper, and salt until smooth. Tip: Avoid scrambling by tempering with pasta water.
5. Drain pasta, reserving 1/2 cup of pasta water. Immediately add pasta to the skillet with pancetta.
6. Remove skillet from heat. Quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce. Tip: The residual heat cooks the eggs safely.
7. Serve immediately, garnished with extra cheese and pepper.

Hearty and indulgent, this dish boasts a creamy texture with a punch of pancetta. Try serving it with a crisp green salad to cut through the richness.

Cavatelli with Shrimp and Lemon Butter

Brighten up your dinner with this simple yet elegant dish that combines the tender chew of cavatelli with the sweet pop of shrimp, all coated in a rich lemon butter sauce.

Ingredients

• 1 lb cavatelli pasta – homemade or store-bought, both work great here.
• 1 lb large shrimp, peeled and deveined – I like to leave the tails on for presentation.
• 4 tbsp unsalted butter – always my choice for a smoother sauce.
• 2 cloves garlic, minced – fresh is best, no substitutes.
• 1 lemon, zested and juiced – Meyer lemons add a nice sweetness if you can find them.
• 1/4 cup fresh parsley, chopped – flat-leaf for its milder flavor.
• Salt and freshly ground black pepper – to season perfectly.

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatelli according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat a large skillet over medium heat. Add 2 tbsp butter until melted and slightly bubbling.
3. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add remaining 2 tbsp butter and minced garlic. Cook for 1 minute until fragrant but not browned.
5. Stir in lemon zest and juice, then gradually add reserved pasta water to create a silky sauce.
6. Return cooked cavatelli and shrimp to the skillet, tossing to coat evenly. Sprinkle with chopped parsley and adjust seasoning if needed.

Just before serving, give it a final toss to ensure every piece is glossy with sauce. The cavatelli should be perfectly tender, the shrimp juicy, and the lemon butter sauce bright and rich. Try serving with a sprinkle of red pepper flakes for a subtle heat.

Cavatelli in a Rich Mushroom Cream Sauce

Zesty flavors meet comfort in this cavatelli dish, perfect for a cozy night in. The rich mushroom cream sauce clings beautifully to every curve of the pasta.

Ingredients

• 1 lb cavatelli pasta – the ridges are perfect for holding sauce.
• 2 cups heavy cream – for that luxurious texture.
• 1 lb mixed mushrooms, sliced – cremini and shiitake are my favorites for depth.
• 3 tbsp unsalted butter – always unsalted to control the seasoning.
• 2 cloves garlic, minced – fresh is best here.
• 1/2 cup grated Parmesan – plus extra for serving.
• Salt and pepper – to season properly, no vague ‘to taste’.

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatelli according to package instructions until al dente, about 8 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add garlic to the skillet and cook for 1 minute until fragrant.
4. Pour in heavy cream and bring to a simmer. Let it reduce slightly, about 3 minutes. Tip: Stir occasionally to prevent sticking.
5. Add drained cavatelli to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
6. Stir in Parmesan until melted. Season with salt and pepper.

Delight in the creamy sauce that’s rich but not heavy, with earthy mushrooms in every bite. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Cavatelli with Spinach and Ricotta

Simple yet satisfying, this cavatelli dish combines tender pasta with creamy ricotta and fresh spinach for a quick weeknight meal.

Ingredients

• 1 lb cavatelli pasta – I love the texture of homemade, but store-bought works in a pinch.
• 2 cups fresh spinach, tightly packed – Baby spinach leaves are my preference for their tenderness.
• 1 cup ricotta cheese – Whole milk ricotta adds richness.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 2 cloves garlic, minced – Freshly minced makes all the difference.
• 1/2 tsp red pepper flakes – Adjust to your heat preference.
• Salt to taste – I use sea salt for its clean flavor.

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add cavatelli and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
5. Stir in spinach and cook until just wilted, about 2 minutes.
6. Drain pasta, reserving 1/2 cup of pasta water.
7. Add drained cavatelli to the skillet with spinach.
8. Fold in ricotta cheese, adding reserved pasta water as needed to create a creamy sauce.
9. Season with salt to taste and serve immediately.

This dish boasts a delightful contrast between the creamy ricotta and the slight bite of the cavatelli. Try topping with a sprinkle of grated Parmesan for an extra layer of flavor.

Cavatelli with Sun-Dried Tomatoes and Basil

Just when you thought pasta couldn’t get any better, this cavatelli dish comes along. It’s a vibrant, flavor-packed meal that’s surprisingly simple to make.

Ingredients

• 1 lb cavatelli pasta – the ridges hold onto the sauce beautifully.
• 1/2 cup sun-dried tomatoes in oil, chopped – I love the intense flavor they bring.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 3 garlic cloves, minced – fresh is best here.
• 1/2 cup fresh basil leaves, torn – adds a fresh, peppery kick.
• 1/2 tsp red pepper flakes – for a subtle heat.
• Salt to taste – I use sea salt for its clean flavor.
• 1/2 cup grated Parmesan cheese – freshly grated melts better.

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the cavatelli and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and red pepper flakes, sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
5. Stir in sun-dried tomatoes and cook for another 2 minutes to soften.
6. Drain the pasta, reserving 1/2 cup of pasta water.
7. Add the drained cavatelli to the skillet with the tomato mixture.
8. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
9. Remove from heat and stir in torn basil leaves and Parmesan cheese.
10. Season with salt to taste and serve immediately.

You’ll love the chewy texture of the cavatelli paired with the sweet and tangy sun-dried tomatoes. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Cavatelli with Ground Beef and Tomato Ragu

Very few dishes offer the comfort and simplicity of cavatelli with ground beef and tomato ragu. It’s a hearty meal that’s perfect for any night of the week.

Ingredients

• 1 lb cavatelli pasta – the ridges hold the sauce beautifully.
• 1 lb ground beef (80/20 blend for optimal flavor).
• 2 tbsp extra virgin olive oil – my go-to for richness.
• 1 medium onion, finely diced – yellow for sweetness.
• 3 garlic cloves, minced – fresh is best.
• 28 oz canned crushed tomatoes – San Marzano if you can find them.
• 1 tsp salt – to enhance all the flavors.
• 1/2 tsp black pepper – freshly ground.
• 1/4 cup fresh basil, chopped – adds a bright finish.
• 1/2 cup grated Parmesan cheese – for serving, because cheese is life.

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Add the garlic and cook for 1 minute until fragrant – don’t let it burn.
4. Increase heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a spoon, about 7 minutes.
5. Stir in the crushed tomatoes, salt, and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Meanwhile, cook the cavatelli in boiling salted water according to package instructions until al dente, about 8 minutes. Reserve 1/2 cup of pasta water before draining.
7. Add the drained pasta to the skillet with the ragu, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
8. Stir in the fresh basil and remove from heat.
9. Serve hot, topped with grated Parmesan cheese.

Hearty and flavorful, this dish boasts a perfect balance of tender pasta and rich, meaty sauce. Try serving it with a side of crusty bread to soak up every last bit of ragu.

Cavatelli with Zucchini and Parmesan

Absolutely simple yet flavorful, this dish combines tender cavatelli with fresh zucchini and sharp Parmesan for a quick, satisfying meal.

Ingredients

• 1 lb cavatelli pasta (homemade or store-bought, both work great here)
• 2 medium zucchinis, thinly sliced (I like them with a bit of crunch, so not too thin)
• 1/2 cup grated Parmesan cheese (the real deal, please—none of the pre-shredded stuff)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best, no jarred garlic here)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Use about 1 tbsp salt for every 4 quarts of water.
2. Add the cavatelli to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
4. Add the sliced zucchini to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for about 5 minutes, until the zucchini is just tender. Tip: Don’t overcook—zucchini should retain some bite.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
6. Add the drained cavatelli to the skillet with the zucchini. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the mixture.
7. Remove from heat and stir in the grated Parmesan cheese until evenly distributed and slightly melted.

Just like that, you’ve got a dish with a perfect balance of creamy, cheesy goodness and fresh, crisp zucchini. Serve it with an extra sprinkle of Parmesan on top for that irresistible finish.

Cavatelli in a Light White Wine Sauce

Absolutely perfect for a summer evening, this cavatelli dish balances simplicity with elegance. A light white wine sauce clings to each piece, offering a refreshing bite.

Ingredients

• 1 lb cavatelli pasta – the ridges hold the sauce beautifully.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 garlic cloves, minced – fresh is non-negotiable here.
• 1/2 cup dry white wine – choose something you’d drink.
• 1/2 cup chicken broth – homemade elevates the dish.
• 1/4 tsp red pepper flakes – just enough for a subtle kick.
• 1/2 cup grated Parmesan – freshly grated melts smoother.
• Salt to taste – I prefer sea salt for its clean flavor.
• Fresh basil leaves – torn, not chopped, for a rustic look.

Instructions

1. Bring a large pot of salted water to a boil. Add cavatelli and cook until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown.
3. Pour in white wine and chicken broth, simmering until reduced by half, about 5 minutes. Tip: This concentrates the flavors.
4. Drain pasta, reserving 1/2 cup of pasta water. Add pasta to the skillet, tossing to coat. If needed, add reserved water to loosen the sauce.
5. Remove from heat. Stir in Parmesan until melted. Season with salt.
6. Garnish with torn basil leaves before serving.

Generously portioned, the cavatelli boasts a tender chew, with the sauce offering a bright, garlicky depth. Serve alongside a crisp green salad for contrast.

Cavatelli with Italian Sausage and Kale

Get ready to dive into a hearty, flavorful dish that combines the rustic charm of cavatelli with the bold flavors of Italian sausage and kale.

Ingredients

• 1 lb cavatelli pasta – the ridges hold onto the sauce beautifully.
• 1 lb Italian sausage, casings removed – I like a mix of sweet and spicy for depth.
• 1 bunch kale, stems removed and leaves chopped – lacinato kale is my favorite for its tenderness.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 3 cloves garlic, minced – fresh is best here.
• 1/2 tsp red pepper flakes – adjust to your heat preference.
• 1/2 cup grated Pecorino Romano cheese – for a salty, nutty finish.
• Salt – just a pinch to bring all the flavors together.

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Add the garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the kale and cook until wilted, about 3-4 minutes. Tip: A splash of pasta water can help steam the kale if it’s stubborn.
5. Add the drained pasta to the skillet with the sausage and kale. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat and stir in the Pecorino Romano cheese. Season with salt if needed.

Chewy cavatelli pairs perfectly with the savory sausage and slightly bitter kale. Serve with an extra sprinkle of cheese and a drizzle of olive oil for a restaurant-worthy finish.

Cavatelli with Burst Cherry Tomatoes

Make this cavatelli with burst cherry tomatoes for a quick, flavorful meal. Minimal ingredients deliver maximum taste.

Ingredients

• 1 lb cavatelli pasta – homemade or store-bought, both work great.
• 2 pints cherry tomatoes – I like a mix of colors for visual appeal.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 3 garlic cloves, thinly sliced – more if you’re a garlic lover.
• 1/2 tsp red pepper flakes – adjust based on your heat preference.
• Salt – I use sea salt for its clean taste.
• Fresh basil leaves – a handful, torn, for that fresh finish.
• Parmesan cheese – freshly grated, to serve.

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add cavatelli and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
5. Add cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until tomatoes burst, about 5 minutes. Tip: Cover skillet to speed up bursting.
6. Add cooked cavatelli to the skillet with tomatoes. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat. Stir in torn basil leaves.
8. Serve immediately with freshly grated Parmesan cheese. Tip: Let guests add more cheese at the table.

Great for a light yet satisfying meal. The burst tomatoes create a juicy sauce that clings to every pasta curve. Try serving with a crisp white wine for balance.

Cavatelli with Clams and White Clam Sauce

Savory and simple, this dish brings the taste of the sea to your table with minimal fuss. Perfect for a quick weeknight dinner that feels special.

Ingredients

• 1 lb cavatelli pasta – the ridges hold the sauce beautifully.
• 2 dozen littleneck clams, scrubbed – fresh is key here.
• 3 cloves garlic, minced – more if you’re a garlic lover like me.
• 1/2 cup dry white wine – something you’d drink.
• 1/4 cup extra virgin olive oil – my go-to for flavor.
• 1/2 tsp red pepper flakes – adjust to your heat preference.
• 1/4 cup fresh parsley, chopped – for that fresh finish.
• Salt – just a pinch to enhance the natural flavors.

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add cavatelli and cook according to package instructions until al dente, about 8 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Tip: Don’t let the oil smoke.
4. Add garlic and red pepper flakes, sauté for 1 minute until fragrant. Tip: Keep stirring to prevent burning.
5. Increase heat to medium-high, add clams and white wine. Cover and cook for 5-7 minutes until clams open. Discard any unopened clams.
6. Drain pasta, reserving 1/2 cup of pasta water.
7. Add pasta to the skillet with clams, toss to combine. Tip: Use reserved pasta water to adjust sauce consistency.
8. Stir in parsley and serve immediately.

Hearty and briny, the cavatelli pairs wonderfully with the tender clams and spicy sauce. Try serving with a sprinkle of Parmesan for an extra umami kick.

Cavatelli with Fresh Herbs and Olive Oil

Simple yet flavorful, this cavatelli dish brings fresh herbs to the forefront. Perfect for a quick weeknight dinner that feels special.

Ingredients

• 1 lb cavatelli pasta – homemade or store-bought, both work great here.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/4 cup fresh basil, chopped – tear the leaves for more aroma.
• 1/4 cup fresh parsley, chopped – flat-leaf for its milder taste.
• 2 cloves garlic, minced – fresh is key, no substitutes.
• 1/2 tsp red pepper flakes – adjust based on your heat preference.
• Salt to taste – I use sea salt for its clean flavor.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the cavatelli and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown to avoid bitterness.
4. Drain the pasta, reserving 1/2 cup of pasta water.
5. Add the drained cavatelli to the skillet with the garlic oil. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat and stir in the fresh basil and parsley. Season with salt to taste.

Fresh herbs brighten the dish, while the olive oil adds a luxurious mouthfeel. Serve with a sprinkle of Parmesan or enjoy as is for a vegan option.

Conclusion

With 18 mouthwatering cavatelli recipes, there’s something here for every occasion—whether it’s a cozy weeknight dinner or a festive gathering. We hope you find a new favorite to whip up in your kitchen! Don’t forget to let us know which recipe you loved most in the comments, and share this roundup with fellow pasta lovers on Pinterest. Happy cooking!